Who's the "BBQ guru" and what are his credentials?

Why does he make subjective opinions sound like scientific fact?

More importantly, what does he think of boiled chicken, simmered corn beef, slow-cooked carnitas, and other boiled meats.

And does he not know that long-term cooking on bbq's -- including "smokers" -- can lead to carcinogenic materials in the meat?

Joe

Oooo...so many recipes, so little time! I've searched for ann_t's stuffed rib recipe to no avail. Would someone be so kind as to please post it here?

My mother used to cook lightly salted spareribs (cut into individual ribs) on the stove...one of my all time favorites. The flavor is unbelieveable for something so simple. Another of my mother's recipes was bbq ribs baked on top of sauerkraut...mmmm good.

Lou, those look pretty darned good to me. I happen to like the sweeter and less hot BBQ sauces. Sometimes I make my own, sometimes I use bottled. The girls like it with fruit, I sometimes put a can of apricots with the syrup in the blender, puree them and add them to a bottle of commercial sauce with some brown sugar. I have a small nephew who will ask for more ribs and skip dessert if I do that.

I also put mine on a pan, cover tightly with foil and bake at about 250 for a couple of hours. Remove the foil, drain the fat from the pan and add the sauce. I usually brush on the sauce and turn the ribs a couple of times.

As for the difference in ribs, there is a difference between "back ribs" and "baby back ribs". A pig has 14 sets of ribs and sometimes a set of floating ribs, so a "slab" will give you 14 or 15 ribs bones. That's an entire side of ribs from one pig. The "back ribs" are the part of the rib closest to the spine, and are more tender and meaty. "Baby back ribs" are back ribs that come from a pig that weighs 85lbs or less. "Spare ribs" are the ribs that are lower on the pig, closer to the belly. "Country style ribs are the pieces that come from the ends of the slab, they are really closer to pork chops than they are to ribs.

Annie

Here's a link showing the difference between plain spare ribs, baby back and country style ribs.

My recipe came from the Oprah show several years ago. It was given to her by Quincey Jones. They are dry ribs that is hands down the best!
Quincey Jones Ribs
5lb baby ribs(i have also used country style)
1 each green, red,and yellow peppers,sliced
5 jalapinos, sliced
1 lg. white onion, sliced
5 garlic cloves, minced
Lawrys season salt

Divide ribs up into 4 servings. place each onto a foil packet. Rub each with garlic and then season generously with Lawry(both sides). Add peppers and onion to each packet then seal with foil. Lay them on a baking sheet and refrigerate overnight. Bring to room temperature then bake at 400 for 1 hour. Reduse temperature to 300 and bake for another 2-4 hours.

Wow, and I thought people got worked up over chili LOL!

Just ribbin' ya -

seagrass

Joe: Down that way they don't talk about Calories and all the things you mentioned. You forgot to ask if he won the competition? Probably did! Anyway I think you picked up quite a few pointers. You will probably cook your ribs the same way, if they were good. I think you should do half of
them with the gooeeee stuff , for your fiance.
Next time I do mine I'll go back to cooking them in the Oven , covered , for about 1 1/2 hours. Then I'll put the sauce on and Broil them in the oven. So, that way, I'll use a little of everybody's recipe. I'm always changing
constantly, anyway. Can't say one is better than the other, because people's taste's are different. That Guru might have won the Best in the World in Competetion but do you or I like them? I don't know? until I try them.
Then I might go to Mac Donald's and get a Big Mac.( a lot
of Calories )but with all the cooking going on here , I'm gonna worry about Calories?
Most of the time I use Country Style ribs. I like a little meat with the bone.

Annie:I thought I was the only one who cooked them that way

The best Ribs and Pork I had, was when there was a Pork shortage a few years back. Prices on the little porkers dropped and a friend and I bought 10 and raised them to about 125 lbs.
I would hit all the donut places about 5 am ; on the way to his farm, and pickup all the bags of donuts,they threw out.
One day he called and said ,it's time, for the butchers. How do you want your's ? I said whatever you do is OK. That was the leanest pork I ever saw . I don't know if it is supposed to be that way but it was good.Hey I/'m tieing
up the thread with stories.
Later , LOU

Lou:

Where is "down that way"?

I have a feeling the "BBQ guru" has, indeed, won a few competitions. Such competitions have certain rules in judging and most apply to taste. In other words, they dictate how the ribs are cooked and give expectations on how the ribs should turn out.

But the point of my post was to get info on ALL the ways others cook their ribs. The fact is, I will try several of these methods (especially the foil in the oven way).

I myself have made ribs many different ways. I've come to rely on the par-boiling method. It suits my tastes.

As for sauce -- I'll make sure there's plenty on the table for Diane.

By the way, did I say something about "calories" in my post? Usually not a concern of mine.

Joe

Lindac: That link was good. Great pictures.

Joe: I thought the show I saw on TV was "down" in Texas.
They said something like, " We don't talk about Calories, at Barbecue Cookouts." Got to go now.
Talk later, LOU

Me too, for Ann t's stuffed ribs. Just steer me to where I can find it, please.

As the majority of people here know, the taste of ribs is in the mouth of the taster. There is no "wrong" way to cook ribs or anything else. Even though you boil some of the taste out when you boil ribs first, those that are prepared that way, then put on a grill for a few minutes are the best I've ever eaten. I don't cook mine that way because I don't grill. I also don't like ribs that have been cooked in any liquid.

As for the differences in various ribs, I always buy country style because here in this area they are the only kind that are not fatty and not all bone. Funny how things differ from area to area.

Here's my method and recipe except I don't grill mine and I know what I'm missing. AnnT, I would like your stuffed rib recipe please. I've never seen you post it before and it's not in your recipe book.

Barbecue Pork Ribs

1/2 cup new mexico chile powder (not chili powder)
2 tablespoons black pepper
2 tablespoons celery salt
1 tablespoon cumin
1 teaspoon allspice
1 teaspoon coriander powder
4 lbs pork baby baby back or country style ribs

1. Mix rub ingredients together and Apply rub to ribs and let sit refrigerated in a plastic bag for at least 4 hours or overnight.
2. Cook ribs in 200 degree oven wrapped in 2 layers of foil for 3-4 hrs or until tender (can be done a day ahead to this point).
3. Grill about 5-7 minutes per side.

Ann T: I clicked on your link for Stuffed Baby Back ribs.
There wasn't a recipe , Just a picture. Now I have to go to the Food Market,
to buy some. You and your pictures !
I'll get even, somehow !!!!!

David: Do you have the recipe ?

I think Ann makes these much like I do. It's something that seems to be more of a Canadian dish ( Stacy, remind me to include that in Wills' food email!! ). To tell you the truth this is a meal I just do... I should pay attention next time and record for posterity.....but this is close.

Nothing very fancy. Make your own favourite bread stuffing, same one you might use with a turkey. Saute onions and celery in butter mix with day old bread cubes, sage, rosemary, salt and pepper, I don't use garlic but you could. Moisten with a bit of broth.

Lay one rib slab, meat side down, salt and pepper it ( I remove the silver skin )load up the stuffing. Place the other rib slab on top, meat side up. Tie up with kitchen twine. Rub both sides down with olive oil, salt and pepper it, I add some oregano too.

Bake uncovered at 325-350 for about an hour and a half. Serve with gravy and mashed potatoes...of yeah throw in a green veggie to make it healthy! LOL

Ann didn't really give me a recipe for this just shared how she did it. Basically make a bread stuffing of your choice, I like it with onions, celery, and lots of sage. Salt and pepper your ribs, rub with garlic first if you like. Lay on slab meat side down and pile on the stuffing then top with the other slab. Tie them up put them in a roasting pan. Cook them for one hour covered then another 45 minutes to an hour uncovered. I think Ann added some chicken stock to the pan but not much. The drippings make a wonderful gravy. Hopefully Ann or someone else will confirm this info but I'm thinking that's pretty much what Ann told me.

David

Thats right David I do cook covered first and then uncovered and yes to a bit of broth in the pan...like I say it's a Nike recipe for me...I just do it!

ACK!! You beat me to it Sharon. I always forget to refresh before I post... thanks for the confirmation pal!

David

Thanks for the stuffed ribs recipe. I found my mother's recipe for ribs and sauerkraut. Not exactly typical BBQ, but good none the less.

BREADED SPARERIBS WITH SAUERKRAUT

2 lbs spareribs, cut into individual ribs
1 can sauerkraut, rinsed and drained
1/4 C. brown sugar
1 C. bread crumbs

Basting sauce:
1/2 C. catsup
1/4 C. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp chili powder
1/2 tsp salt
1/2 C. water

Place sauerkraut in a baking pan. Sprinkle with brown sugar and place spareribs over sauerkraut. Brush with basting sauce and bake at 375 degrees for 1-1/2 hours, turning and basting frequently. About 45 minutes before done, baste with sauce and sprinkle bread crumbs over the ribs. Bake 15 minutes, turn ribs over, baste again and sprinkle with bread crumbs. Bake until browned, about 15 minutes. (4 servings)

David, you covered all the bases. Here are the directions that I wrote out for you and saved back when you made them the first time.

Home Cookin Chapter: Recipes From Thibeault's Table

Stuffed Baby Back Ribs
======================
I just use my regular bread stuffing seasoned with fresh sage, onion and celery, etc... Because it was just for the two of us I cut a slab of ribs in half, rubbed both halves with fresh garlic, and fresh ground pepper and spread the stuffing on the bottom layer and topped with the other half. I used baby back ribs, but side ribs would work just as good and are meatier. As you can see I held it all together with the food loops. I put them in a shallow le crueset roasting pan, drizzled with a little olive oil and placed some garlic cloves in the pan. Covered and roasted for about 30 minutes and then added a little chicken broth to the pan. Continued to cook until they were tender.

Thanks Sharon, David and AnnT!

Since we're on the subject of ribs - can anyone tell me what the piece of meat is that Applebee's Restaurants call "riblets?" I've never seen anything like these in any grocery store. I have to admit I like them.

Beverly, Ashley just got a job waiting tables at Applebee's and she loves the riblets too. They are really rib tips, which I can buy in the grocery. They are the very end tips from a rack of ribs. Ribs usually get "trimmed" so they are straight cut across the bottom. The part that's cut off are rib tips.

Annie

wow this thread has gone Godzilla! Linda thanks for the edu link on ribs. The rest of you can keep dukin' it out for the best recipe I'm setting up a lawn chair and making popcorn, there's alot to watch! The recipes are a flyin!

beverlyal,I too perfer a dry rib. Sounds like a great recipe. Thanks for sharing.
My husband and I really dont like sauces or rather we dont like whats in them. We dont like sweet sauces and the taste of vinager. Tabasco sauce is just a bottle of hot vinager to us. We do like something hot and spicy. Does anyone have a tastey sauce without theses ingrediants? I havent really got around to experimanting to come up with one.

We don't get baby back ribs here and have only recently been able to get decent pork spareribs of any kind. They are still fattier than the ones in N.America. I boil and then bake them using this recipe and we LOVE them, so I won't get into the argument over which method is best LOL, as everyone has their own preferred way to cook them. There is a lot of fat in the water which I skim off, and then reduce the water used to boil and put it in the sauce, so no flavour is lost.

I love this Canadian cookbook and haven't found a bad recipe in it yet.
I've given away several copies as birthday gifts to daughters and friends.

Ribs: 4 lbs pork ribs, back or side
1 medium onion, quartered
2 tsp salt
1/4 tsp pepper

Sauce: 1/4 cup vinegar
1 - 8 oz can tomato sauce (I use tomate frito)
1/4 cup onion, chopped
1/4 cup butter
2 TBSP Worcestershire sauce
1 1/2 tsp salt
1/2 tsp pepper
3 TBSP brown sugar
3 TBSP prepared mustard
1 clove garlic, minced
1/2 cup water

Ribs: Place ribs, onion, salt & pepper in a large pot in 3 quarts of water. Bring to a boil.
Reduce heat and simmer, covered for 1 hour and 15 minutes (or until tender.) Drain.

Sauce: Combine all ingredients in a medium saucepan. Simmer uncovered for 25 minutes.

Arrange ribs in bottom of broiler pan without rack. Spoon half of sauce on top and broil for 5 minutes. Turn, spoon over the rest of the sauce and broil 5 minutes longer.

Serve with a crisp green salad and baked potatoes.

Source: "I've Got to Have That Recipe" - Doell, Winsby, Pollard. 1986 Victoria, B.C.

SharonCb

Ninos, sounds like you and your husband have similar tastes to Moe and I. I've only found one bbq sauce that I will eat and it is because it doesn't have that sweet ketchup or vinegar taste. I order it from a restaurant in Windsor, Ontario. The Tunnel BBQ restaurant has been in business for over 60 years. I also have a copycat recipe for their sauce that is pretty close. I only use TBQ sauce as a dip for wings or ribs. I never cook with a bbq sauce.

Even though it does contain vinegar and kethcup it isn't a sweet sauce. And you can adjust it to suit your own taste as well. I substantially reduce the sugar.

Home Cookin Chapter: Recipes From Thibeault's Table

TBQ Sauce
=========
1/2 cup Ketcup
1/2 cup prepared mustard
1/2 cup vinegar white
1 1/2 teaspoon salt
1 1/2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 1/2 teaspoon chile powder
1/4 cup white sugar.

.
Place all ingredients in a blender and mix. Store unrefrigerated.
Seems to last forever.

Please note:

This is the directions that I was given. Being a coward, I stored mine
in the refrigerator.

Also: I found that the chili powder flavour was overpowering so would
either leave it out next time or use only 1/2 teaspoon.

And I used less sugar than was called for, because I really do prefer
a more savory then sweet sauce..

Annie, you've solved a really old mystery for me. Rib tips. I wounder what they do with them in the markets here since I've never seen them for sale. They really do taste good.

Thanks everyone, I have never had stuffed ribs! We had ribs last night, bought a cut I had never had before. I will have to check Linda's post to see if I can identify them. They were very good, a little meatier than babybacks, but not as big a countrystyle as they call them here.

Nino's: I thought there were a lot of recipes in the threads similar to what you and Ann T like.
Ann T : I just figured a way. I'll have to convert you
to a sweet and sour person. That way you will be an all around. I said your taste changes when you get older.
You make all the sweet goodies try another sweet thing.
LOU

thanks Ann T for sharing that recipe. My husband came by the computer and wants some ribs right now. I am dying to try them too. Looks like they will be on the menu this week. Ill let you know how it works for us. Thanks again for sharing!

You are welcome Ninos.

Lou, thanks, but I haven't made it this far without knowing what I like and what I don't. And ketchup and anything ketchupy tasting is at the top of my list of dislikes. It even tops carrots. And I hate carrots. LOL! And I'm not a big vinegar fan either. I can't tell you how many bbq sauces I have had to taste because a friend is convinced that if I just taste it I will like it. I want both my ribs and my wings "dry". I like them seasoned, just not in a wet bbq sauce.

And you are right that I do like my sweets, but I like to keep my "sweet" and "savory" items separate.

Ann

Ann T : Gotcha !!! I really eat Ribs anyway at all,
except, I can't eat " hot " stuff and the bones.

But !!! I like the debate all this causes. He! He ! Ha !
We sure learn a lot. One thing I do eat hot is ,
" Buffallo Wings "????? Think I'll start a New thread.
Now that I know my Ribs are the Best.
LOL, Lou

This, is No April Fools Question.
I can't understand something ? Everyone talks about boiling meat,
losing flavourrr, etc. I was just thinking.

Sometimes,when I make Spaghetti Sauce, I put in all kinds
of meat, Sausage, Meatballs, Porkchops, Chicken Thighs and
Steak. Now, all this flavors the Sauce. If, I took a piece of, any one of the meats ,
out on to a plate, took all the Sauce off and ate just the meat, it is delicious.
Why is that? I just boiled out, all the good stuff; from the meat,
to flavor the sauce and it's still good!?????
Lou

The meat absorbs the flavors of the sauce...doesn't it Lou?

Terri: That's what I am trying to figure out. If all the
flavor is coming out of the meat into the sauce. Or is the sauce flavoring the meat? Or both !!! Anyway they both taste good. I guess the question would go for Chicken Soup
and beef soup. I'm getting hungry again !
Lou

"like I say it's a Nike recipe for me...I just do it!"

I love it Sharon!! I think "A Nike Recipe" needs to be added to the agenda here. I'm thinking it would work for lots of things.

Ann, good to know I still have somewhat of memory left.... don't bring up the time span between your kitchen painting and your move a few years back. LOL!

Beverly, thanks for asking. I always thought they just cut up ribs to do them that way. I should have known our Annie would have the answer. I've never seen them in the stores down here either.

Lots of options here and I'll be saving them for furture reference. Like I said earlier, I love ribs and all of the various ways to prepare them.

David

WOW!
GardenGuru, sorry if I offended you in any way. I was simply adding to this wonderful post about ribs.
As you can see we were referring to baked ribs, not those done on a grill.

Again, if you go down South or almost anyplace else you will not find anyone boiling their ribs, however YOU can do them anyway you want. No problem with me :)

lizzynola:

I wasn't offended personally at all.

I simply take logical umbrage to anyone who says "NEVER", especially when posted in caps. One should never say never, especially when jumpiung into a thread that asks for ALL the opinions.

By the way, I lived in Greenwood, South Carolina for a while. Where do you think I learned to cook ribs by par-boling them? So, saying that I "will not find anyone boiling their ribs" is another generality that doesn't hold.

"..or almost anyplace else" is an even bigger generality. Be careful. Unless, of course, you ARE the "BBQ Guru" and you've surveyed the entire country for bbq'ing techniques.

The whole point of these posts is to ADD to the file of information. By dismissing someone else's process or by stating one's own process as THE ONE AND ONLY way of doing things discourages many from participating in this forum, in the least, and encourages others to be demeaning and distractive, at the worst.

I say this as matter-of-factly as possible yet I'm still afraid someone's going to now say that we're getting worked up again.

So, let's get back to this "Godzilla" and talk about everyone's method of cooking babyback ribs. Pretty please.

Joe

I'm another dry-rub gal. I'm with LindaC - don't like the meat falling off the bone - I like 'em "al dente" LOL.

I cook in foil with a rub until just tender, then finish on the grill or under the broiler. I also get my personal favorite results by cutting them into individual ribs before the broiling part. Just before they're finished I brush on a little bit of whatever dipping sauce I pooah'ed that time. Just to get a little char on. I never make the same rub or sauce twice.

I prefer a little hot and a little sweet. I almost always use some cumin in the dry rub. For the sweet part of the dipping/finishing sauce I usually use a marmalade or apricot preserve - something a little tart. So I guess I like a little dry, a little hot, a little sweet, a little tart and a little chewy!

My bottom line, not to be argued with, definitive statement on ribs is....

if you cook them , they will come....

LOL!

seagrass

"The whole point of these posts is to ADD to the file of information. By dismissing someone else's process or by stating one's own process as THE ONE AND ONLY way of doing things discourages many from participating in this forum, in the least, and encourages others to be demeaning and distractive, at the worst."

Again WOW!

I thought I was simply participating. Was not trying to "put down" or "dismiss" your method of baking ribs, and I am sorry you chose to take it that way.

Lighten up sweetie! This is CYBER SPACE :)

If your post was totally tongue-in-cheek, lizzyola, I apologize. It certainly read as if you were dismissing boiling ribs (not MY method, by the way; a lot of people's method).

Maybe we need a new cyberspace abbreviation, such as "TIC", for posts that are tongue-in-cheek. Lou loves abbreviations. Or we can use the emoticon that winks. Or maybe a brand new emoticon -- one with that little yellow face with a tongue actually in the cheek.

I just don't know the members of this forum well enough to know who has a sense of humor.

Joe

Joe,

No problem at all, and please know that I would not deliberately dismiss anyone or their recipes.

It was quote from a piece written by the BBQ GURU, and again I am truly sorry if I offended you or others in any way.

I like to make friends, not ememies.

Let's KISS and make up!

:)

Joe: I don't like Abbvs. I'm putting together a list now,
so I know what the WTHPATA ,( What the h people are talking about). I try to type out all my words and put in Capitols . Periods at the end of sentences. idon'tliketo trytofigureoutwhatsomeonistryingtosayandwherethesentencebeginsorends. I may not always use the correct spelling and Grammer but who is perfect.
I just glad that I know, " my ribs are the best ".
I'm leaving again.You can stay and debate. I'll catch up later.
LOU

I slow roast mine in oven,I have an aga stove so i put it in low oven.I use a mild sauce,When meat falls off bone theyre ready to eat.I put beer in mine already.Or saurkraut and pork mmmmmm my favorite.

Lizzy: I'm offended too! Can I have a kiss !!!
Lou

Lou,

S M A C K! S M O O S H!

There you go! LOL. LOL

Lou, you are just pulling my leg!

Anyone have a good BBQ sauce from scratch?

Yeh! I do, but the majority don't like the sweet stuff. They don't cut them first, either. I like the flavor wrapped all around. I'll have to stop boiling them too. Just wrap them and throw them in the oven for 1 1/2 hrs.
Then cook them in sauce. Or I may just use the rub mix.
I thought there were a few recipe's posted ?

Hey Joe, Whatta you know, I just got back from a picture show!
I have a sense of Humor.
LOU

Hey - I just wanted to thank you all for this great info. I made baby back ribs for the first time today. Believe it or not I saved the Roadhouse Grill Baby Back Rib recipe from here on 10/28/05 - finally got around to making them today. I checked back in here for any additional info and concocted a rub based on the other recipes above. They were REALLY good and really easy - I can't believe I've never made them before. DH was in hog heaven - no pun intended.